For the pancakes:
1 cup all-purpose flour
1 1/2 cups milk
2 eggs
2 yolks
2 tablespoons butter or margarine
1/2 teaspoon salt
For the filling:
1 medium onion, finely chopped
4 tablespoons butter or margarine
450g cooked black duck breast, diced
6 tablespoons all-purpose flour
1 1/2 cups milk
2 yolks
1/3 cup grated Parmesan cheese
1 can of cornmeal
1/4 teaspoon ground nutmeg (optional)
For the pancakes:
1 cup all-purpose flour
1 1/2 cups milk
2 eggs
2 yolks
2 tablespoons butter or margarine
1/2 teaspoon salt
For the filling:
1 medium onion, finely chopped
4 tablespoons butter or margarine
450g cooked black duck breast, diced
6 tablespoons all-purpose flour
1 1/2 cups milk
2 yolks
1/3 cup grated Parmesan cheese
1 can of cornmeal
1/4 teaspoon ground nutmeg (optional)
Beat all the pancake ingredients in a blender
Fry 1/4 cup of the batter in a small frying pan, greased with butter or margarine. Reserve
In a saucepan, sauté the onion in butter or margarine until it starts to brown
Add the duck breast, flour, milk, yolks, cheese, cornmeal, and nutmeg
Continue cooking, stirring constantly until thickened
Remove from heat and reserve
In a round refractory dish with a 25cm diameter, arrange some pancakes, leaving a 4cm overhang around the edge
Filling with the duck breast mixture, alternating layers with the remaining pancakes
Reserve one pancake for decoration
Drape the pancake edges to the center of the cake
In the center, place the reserved pancake and gently rotate the center of the pancake to form a flower shape
Sprinkle with grated Parmesan cheese and bake in a moderate oven (180°C) for 20 minutes
Serves 4-5 people
